Mes Confitures Hardcover – 1 September 2002

A classic!

I have a lot of jam-making recipes and specialist publications on canning and preserving. But none of them using the special light-cooking-macerating-light recooking technique used for nearly every recipe in the book. If you are interested in the light cooking in two stages procedure to preserve the fresh taste of produce used in your jams and jellies, get this book. There are also numerous recipes for unusual flavor-combinations to try. I am a fan of red currants, which are hard to find recipes for. Plenty of options here for red currant lovers. Even one for gooseberry. I love this book because the technique expansion and inclusion of oddball fruits interests me greatly.

Plenty of new and interesting recipes.

"Mes Confitures" is a delight that belongs on the book shelf of anyone who loves making home preserves, especially jams and jellies. The recipes are simple enough (though disconcerting, as Ferber doesn't seem to believe in water baths for the finished product) but the flavour combinations are creative and unusual. I plan on making several of her jams. But more important than her imaginative pairings, I found her book to be very inspiring. My first venture into Ferber's world of jam-making was to substitute sour cherries for the recommended raspberries in her recipe for raspberry and chocolate jam. I also used Pomona pectin, because cherries have much less natural pectin than raspberries. I also cut the amount of sugar by half. The result is a stunningly simple, stunningly decadent jam that I will be more than proud to share with friends, and possibly even complete strangers. The book is an indulgence -- for basic know-how, the Ball Book of Canning and Preserving is a better source, but for experienced home jam-makers it is an indulgence well worth the price.

As frutas usadas são difíceis/impossíveis de encontrar ou caras demais para comprar em quantidade. Livro lindo, capa dura, boas explicações. Senti falta de mais fotos.

Ho acquistato questo libro per avere una guida e tanti consigli utili che mi avrebbero aiutato a produrre la mia prima marmellata, ed è stato impossibile rimanere delusi. Nel libro si possono trovare delle ricette precise nella spiegazione della preparazione, che lasciano spazio alla fantasia quando si parla di unione di sapori; Posso solo dire che nonostante fosse la prima volta che preparavo la "mia" marmellata, il risultato è stato senza dubbio soddisfacente. L'unico problema riscontrato è stato quello della lingua in cui è scritto che faccio fatica a comprendere, ma con un buon traduttore non ci sono limiti alla creatività.